Hey there! If you love muffins that are soft, rich, and bursting with juicy blueberries, this white chocolate blueberry muffin recipe is for you. The white chocolate melts into the batter, giving each bite a creamy sweetness that pairs perfectly with the tartness of the blueberries.
And the best part? These muffins are super easy to make. You don’t need any fancy baking skills—just a few simple steps, and you’ll have bakery-style muffins right at home.
Utensils You Need
Here’s what you’ll need to make these muffins:
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Whisk
- Spatula
- Muffin tin
- Muffin liners (optional)
- Toothpick (for testing)
- Wire rack (for cooling)
Important Info
- Servings: 12 muffins
- Estimated Cost: Around $7 to $10, depending on ingredient brands
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories per Serving: About 250 calories
- Cook Method: Baking
- Season: Anytime
- Courses: Breakfast, Snack, Dessert
- Cuisine: International
- Diets: Vegetarian
How to Make White Chocolate Blueberry Muffins
Now I am going to tell you what ingredients you need to make these muffins and how to make them.
Ingredients You Need
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup melted butter
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- ¾ cup white chocolate chips
- 1 cup fresh or frozen blueberries
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative |
|---|---|
| All-purpose flour | Whole wheat flour (for a denser muffin) |
| Granulated sugar | Honey or maple syrup (reduce milk slightly) |
| Butter | Coconut oil or vegetable oil |
| Milk | Almond milk or oat milk |
| White chocolate chips | Dark chocolate chips or chopped white chocolate |
| Blueberries | Raspberries or chopped strawberries |
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with liners or grease it lightly.
- Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Prepare the wet ingredients. In another bowl, mix the melted butter, eggs, milk, and vanilla extract.
- Combine the wet and dry ingredients. Slowly pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
- Fold in the chocolate and blueberries. Gently stir in the white chocolate chips and blueberries. If using frozen blueberries, do not thaw them first.
- Fill the muffin cups. Scoop the batter into the muffin tin, filling each cup about ¾ full.
- Bake. Place in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Helpful Tips
- Do not overmix the batter. A few lumps are fine—this keeps the muffins soft.
- Toss the blueberries in a little flour before adding them to the batter. This helps prevent them from sinking.
- Let the muffins cool before eating. The white chocolate will be extra gooey when hot.
What to Serve with White Chocolate Blueberry Muffins
These muffins are delicious on their own, but you can serve them with:
- A cup of hot coffee for a perfect breakfast
- Greek yogurt and honey for extra creaminess
- A side of fresh fruit for a refreshing contrast
How Do You Serve White Chocolate Blueberry Muffins?
You can serve these muffins warm or at room temperature. If you want to melt the white chocolate slightly, just warm them in the microwave for 10 seconds before eating.
For a fancy touch, dust them with powdered sugar or drizzle melted white chocolate on top.
Where Do You Serve This Recipe the Most?
These muffins are great for:
- Breakfast on the go – Grab one with your coffee and you’re set.
- Brunch gatherings – They look amazing on a brunch table.
- School lunches – Kids love them, and they fit easily into a lunchbox.
- Picnics and road trips – They stay fresh and are easy to pack.
- Holidays – Perfect for Easter, Christmas morning, or any special occasion.
Storage
Short-Term Storage (Room Temperature)
- Store the muffins in an airtight container at room temperature for up to 3 days.
- To keep them from getting soggy, place a paper towel at the bottom of the container.
Refrigeration
- If you want them to last longer, keep them in an airtight container in the fridge for up to 1 week.
- Warm them in the microwave for 10-15 seconds before eating.
Freezing
- To store for longer, wrap each muffin in plastic wrap and place them in a freezer-safe bag.
- They can be frozen for up to 3 months.
- Thaw at room temperature or warm in the microwave for 20 seconds before eating.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can! Just add them straight from the freezer—no need to thaw. This helps prevent the batter from turning blue.
How do I keep my muffins from sticking to the liners?
Use high-quality muffin liners, or grease the pan well if you are baking without liners. You can also let the muffins cool completely before peeling off the liner.
Can I make these muffins dairy-free?
Yes! Use coconut oil instead of butter and almond milk instead of regular milk. Just make sure your white chocolate chips are dairy-free.
What if I don’t have white chocolate chips?
You can chop up a white chocolate bar or use dark chocolate chips instead.
Can I make mini muffins instead of regular ones?
Yes, you can! Just reduce the baking time to about 12 minutes and check for doneness with a toothpick.
Meta Description
White chocolate blueberry muffins recipe – soft, sweet, and packed with juicy blueberries. These bakery-style muffins are easy to make and perfect for breakfast or a snack.